Guinness Stew

Guinness Stew

Submitted by Thom George

I fell in love with Guinness Irish Stew on an extended vacation in Ireland. One of the friends I met gave me a recipe that had been used for years and years. I came home and made a few American adjustments and make it a few times a year. It’s excellent during a cold winter day combined with a few pints of Guinness.

Ingredients:

1 cup flour

1 tablespoon black pepper

1 teaspoon salt

2 to 3 pounds beef, cut in cubes (good beef; don’t skimp)

3 tablespoons vegetable oil

2 cups water

2 beef bouillon cubes

1 tablespoon parsley

12 ounces of Guinness (there are 16 ounces in a pint, so don’t be afraid to take a few sips to make sure it’s fresh)

3 celery ribs chopped

3 medium onions, quartered

1 package Lipton’s Mushroom Onion Soup

3 or 4 potatoes (the Irish among us will probably add 5)

4 carrots chopped

Directions:

In a mixing bowl combine the flour with the black pepper and salt; mix. Take the cubed beef and add to the flour. Cover the beef thoroughly with the flour. Take a frying pan and add the 3 tablespoons of vegetable oil, heat on medium. Then take the floured beef and cook the beef in the frying pan until all sides are browned. Next take a large pot, add the 2 cups of water with the 2 beef bouillon cubes, the parsley and heat on low. Once the bouillon cubes dissolve then add the browned beef, the Guinness and stir. Then add the chopped celery sticks, quartered onions and the package of Lipton’s Soup. Heat for 2 hours covered, stirring occasionally. After 2 to 21/2 hours add the rest of the chopped vegetables and stir. The carrots and the potato only take a half hour to cook. If you like a thick stew, take a tablespoon or two of flour and mix with 1/4 cup of water and stir then add to the stew. This will thicken the stew.